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mad max beyond eggdome, Scroll down this page til you see the title "Techniques for Restoring an old Cast-Iron Skillet" and see if you can find something tht works. Bottom line, your pot will need to be reseasoned, but it will cook again for sure, S…

Richard, To me, cooking burgers on the egg is not so easy. I have gone to cooking them indirect at 350-400. That keeps the fat from hitting the coals and making nasty smoke. It also emphasizes the small amount of mesquite that I smoke them with.[p]I…

CJ, Next time, try this method to keep your Egg cool, then finish your jerky in the oven at 155. I do the same, but I finish mine in a dehydrator:[p]Cold smoking on the egg
I'm using this to smoke anything @ low temps. Take a 2-3 pound coffee can…

dixielanddelights,
I'm probably late on this. Spanish Macks are great for making fish spread.
Slow smoke, indirect until firm with a fruitwood of your choice. With a big mack that should take 3-4 hours.
Shred the mackeral and sample some.
My lat…

HolySmokes, Do many people up there have chimneas of any kind? Florida is full of them. It's not better than a campfire, or really even as good as a campfire. It's just a convenient way to play with fire when you don't have a pit or something else. …

Wardster, I like RhumandJerk's idea. I started out w/sand, and now it's a combo of sand and ash. By the way, I like burning hickory and mesquite chunks in mine. If you buy it right, it's cheaper than buying firewood, and builds a great smelling fire…

JKeats,I'm using this to smoke anything @ low temps. Take a 3 pound coffee can and cut the top and bottom out. Clean out the egg. Set the can on top of the grid where the ashes fall through. Fill the can about 1/2 way with lump. Light the lump and l…

The Naked Whiz, I'm a bit of a hypocrite, but the first step is admitting it. Although I have 3 Rutland gaskets on my eggs, I'm skeered to reheat in Foodsaver bags in the microwave. Boiling doesn't bother me, but I'm afraid the microvave will heat t…

BlueSmoke, What could possibly top that? How about my bro in law, preparing the whole thing for us and cooking it over here on my small egg! What a great dish. It was the best lamb I've ever eaten. Here's a pic of him brazing it before the cook. …

Ed in TX, I don't need 2 eggs, but I have 4. [p]If you get another large, then you'll have exactly twice as much of everything that you have now. If you frequently find yourself needing quite a bit more space, then getting a large for a bargain make…

John , Congrats. For almost bottomless advice and ideas,
tap in to www.nakedwhiz.com and dizzpigbbq.com. [p]As for steaks, I do ribeyes for me and filets for my wife. We share, and it's all good. Get some thick ones and try the T-Rex method on the …

Jwirlwind, The leaner, drier and saltier it is, the longer it will last outside of the fridge. The fridge increases even more. Airtight packaging like food savers increase even more. [p]I foodsaver mine into small packages and it keeps out of the fr…

Wardster,
Explain to your friends that timing is everything. Tonight was the tenderloin's night. Sorry, but it had to be cooked and enjoyed. They'll still appreciate tomorrow night's wings.[p]Or maybe you should listen to stike and Chubby!
Scott

Howard, You can make some really tasty mustard or collard greens the way I do it, and still keep them relatively healthy. [p]Saute about 1/2 an onion in your pot in olive oil. Add some water to cool down the pot, then add your washed and shredded gr…